Roast rump roast in 325° oven, allowing 40 minutes per pound. Roast will be a little on the rare side.,Cool and slice very thin on a meat slicer or take back to butcher and have it sliced.,Save drippings in the pan and add 1 bouillon cube too every cup of water added.,Add remaining ingredients and simmer for 15 minutes or until peppers are soft, then add beef and marinate for 4 to 5 hours or overnight.,______,Serve on 3 or 4-inch pieces of Italian bread.,The long, thin Italian or French bread is best.